There’s something satisfying about good old spaghetti and meatballs. It’s a kind of homage to childhood when meatballs came with canned spaghetti (eww sorry, my parents aren’t Italian). For some reason kids seem to like eating ball-shaped ground beef, and I certainly didn’t complain even if it did require a can opener. Gone are those days of the gross, preservative-laden questionable (presumably beef) ball from a can! Meatballs are so easy to make and the variation of how to make them is endless. I’m sure everyone has their own family recipe; here I share with you how I make mine.
I usually add these to my Basic Red Sauce for about 20-30 minutes to finish them off after browning, then heap in some spaghetti for an improved version of a childhood classic. No preservatives needed – these don’t last too long in my house. My husband usually starts “sampling” them before they even make it into the sauce.
I make my meatballs about golf-ball size which means about 5-6 balls a portion is plenty – but your balls, your call!
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cup bread crumb
- 1/2 cup onion, finely chopped
- 2 tbsp Worcestershire sauce
- 1/2 tbsp garlic powder
- 2 eggs
- 1 tsp salt
- 1/2 tbsp pepper
- Italian seasonings, optional
- chopped parsley, optional
How I Make It
- Mix all ingredients in a large bowl. User your hands and pretend you're back in grade school.
- Form into balls. An ice-cream scooper helps with consistent portioning. l like golf-ball sized ones - but your balls, your call!
- Heat up some oil in a pan and brown the balls on all sides (Ok, most sides; kind of hard to brown every side of a circle). Whether they need to be cooked through at this stage depends on if you plan to incorporate them into a sauce or something else. I usually make these and throw them into the last 20-30 minutes of the Basic Red Sauce for a classic spaghetti and meatballs.
